nourishing traditions + sustainable habits

Peanut Butter & Tahini Cookies {gluten-free, dairy-free & refined sugar-free}

These cookies are a healthier version of the traditional peanut butter cookies with all the same chewy nutty goodness of the original. Not only are these cookies gluten-free, dairy-free and refined sugar-free, but with the added tahini they provide some extra calcium into your diet.

peanut butter & tahini cookies

I created this recipe a few weeks ago when trying to find ways to increase the calcium intake of my youngest who can’t drink milk and since they are gluten-free I thought they’d be perfect to share during Celiac Awareness Month.

I won’t dive too deep into this now, but even though we are told constantly that dairy products are the best source of calcium to promote good bone health, it’s not completely true. While there is a lot of calcium in dairy products, our body can really only absorb about 30% of that calcium.

There are other sources of calcium that our body does a better job at absorbing because they contain other vitamins and minerals that help absorption like bone broth, salmon with bones (softened ones are found in tinned salmon), and dark leafy greens (kale, chard, Bok choy, broccoli, etc).

Some other good sources of calcium are black strap molasses, almonds, beans, seafood and sesame seeds.

Now I’m not saying that dairy isn’t a good source of calcium because if you can tolerate it, it is just fine. It’s just not the absolute be all end all source of calcium that we are led to believe.

Check out this article here by Wellness Mama for a more in-depth discussion of calcium sources.

I try to get our calcium from a variety of real foods and a new one I’ve begun experimenting with is tahini, which is just sesame seed paste. It’s easy to use like a nut butter and has a mild taste.

These cookies made with peanut butter (or any nut butter) and tahini are great snacks as they are lower in sugar (no refined sugar st all) and high in protein and healthy fat.

They also take minutes to make and only have a handful of ingredients. If you don’t want to use tahini, just put extra nut butter in its place.

Hope you enjoy them!

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Peanut Butter & Tahini Cookies {gluten, dairy & refined sugar-free}

makes about 16 cookies
Ingredients:

1/2 cup peanut butter (or any nut butter)

1/4 cup tahini (or more nut butter)

1/2 cup coconut palm sugar

2 tablespoons coconut flour

1/4 teaspoon vanilla extract

2 eggs, beaten

Pinch of salt

Directions:

  1. Preheat oven to 175C/350F.
  2. Mix together tahini and peanut butter with the coconut sugar.
  3. Add in the eggs, vanilla and salt and stir until combined.
  4. Mix in the coconut flour well.
  5. Scoop out a spoon sized dollop into a greased cookie sheet. With a wet fork press down twice lightly on the dough ball to leave a cross cross pattern on the top.
  6. Bake in oven for 8-10 minutes depending on cookie size. Let cool on cookie sheet for 5 minutes before placing on a cooling rack.

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